Method

Then combine all the ingredients for the marinade together in a large bowl and whisk to blend them thoroughly. Season well with salt and freshly milled black pepper, then add the cubes of meat and stir well to coat in the marinade. Cover and leave in a cool place to marinate for about 6 to 8 hours. If you have wooden skewers, you need to soak them for 30 minutes in hot water before cooking (to prevent them burning).

When you are ready to cook the kebabs, pre-heat the grill to its highest setting.

Then, to assemble them, cut each of the onion into sixths through the root. Then thinly slice the stem ginger pieces and thread alternate pieces of meat, onion and preserved ginger on to the skewers. Grill them for 15-20 minutes and don’t worry if they look a bit black – they taste fine. Brush occasionally with the marinade and turn the kebabs 2 or 3 times while they are cooking.

When they are cooked, remove the kebabs to a plate and cover to keep warm. Then, make a sauce by adding the 4 fl oz (120 ml) of dry white wine to the grill pan juices, along with any remaining marinade, and boiling over direct heat till syrupy.